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Coconut, Cashew Dip
Servings: 4–6
Preparation Time: 5 minutes
Ingredients:
- 1/2 cup raw cashews, soaked (at least an hour)
- 1/3 cup coconut milk*
- 1 tablespoon Virgin Coconut Oil
- 2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons sweetener of choice
Directions:
Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.
Blend until well combined and smooth.
Store in the refrigerator.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highlands Ranch, CO.
